Beef and Chipotle Burritos

Ingredients

• Beef round

  Full cut, separable lean and fat, trimmed to 1/8" fat, select, raw

  1 ½ lb or 680g

• Tomatoes

  Crushed, canned

  1 can (15 oz) or 425g

• Onions

  Raw

  ⅓ small or 23g

• Chipotle Peppers in Adobo Sauce

  La Costena

  30g

• Oregano

  Spices, dried

  1 tsp, ground or 2g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Garlic

  Raw

  1 cloves, minced or 3g

• Mission Foods, Mission Flour Tortillas, Soft Taco, 8 inch

  100g

• Cheddar cheese

  ¾ cup, shredded or 85g

Directions

1. Trim fat from meat. Cut meat into 6 pieces. In a 3-1/2- or 4-quart slow cooker place meat, undrained tomatoes, onion, chipotle peppers, oregano, cumin, and garlic.
2. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours. Remove meat from cooker. Using 2 forks, pull meat apart into shreds. Place meat in a large bowl. Stir in enough cooking liquid to reach desired consistency. Divide meat among warm tortillas, spooning it just below the centers. Top with cheese, Pico de Gallo Salsa, and, if desired, jicama and sour cream. Roll up tortillas. Makes 6 servings.
3. Recipe by: Better Homes & Gardens (source: https://www.bhg.com/recipe/sandwiches/beef-and-chipotle-burritos/)